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Reverse sear #Ribeye steaks on the #KamadoJoe Big Joe

post #1 of 5
Thread Starter 

The Ribeye steaks were sliced from a Ribeye roast, then liberally coated with Kamado Joe Steak seasonings. The steaks were cooked indirect at 275 until the internal temperature was within 15 degrees of the target temperature. The Big Joe was then set to 375 for the final searing of the steaks on the direct cast iron grates. Corn on the cob was prepared along with a garden salad which also had cranberries and walnuts. The KJ seasoning worked well with the beefy richness of the ribeye. The blue cheese dressing for the salad balanced the deep savory flavors of the steak.

 

 

 

post #2 of 5

Beautiful !!:drool

 

Nice Job!Thumbs Up

 

Tasty Plate!!:drool

 

 

Bear

post #3 of 5
Nice!!! Love the finish shot, looks amazing!
post #4 of 5
Sorry I didn't see this thread sooner...those are some delicious lookin' steaks!! And a mighty pretty plate icon14.gif

Nicely done!

Red
post #5 of 5

Terrific looking steaks and great qview!

 

points1.png

 

Disco

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